Forbidden Rice Bowl with Crispy Tofu
Nutty black rice topped with golden pan-fried tofu, cucumber, edamame, and a ginger-soy glaze. Ready in under 30 minutes for a satisfying vegan bowl.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Boil rice in salted water until tender and liquid is absorbed, about 25 minutes.
Step 2
Cut pressed tofu into 0.75-inch cubes. Pat dry with paper towels.
Step 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
Step 4
Add tofu cubes in a single layer. Cook without stirring 4 minutes until edges brown.
Step 5
Stir tofu and cook 3 more minutes until all sides are golden and crispy.
Step 6
Whisk soy sauce, ginger, garlic, and vinegar in a small bowl.
Step 7
Pour glaze over tofu in pan. Toss to coat, cooking 1 minute until caramelized.
Step 8
Divide rice between 2 bowls. Top with tofu, cucumber, and edamame.
Step 9
Drizzle remaining glaze from pan over each bowl. Serve hot.
Tools you’ll need
- medium saucepan with lid
- large skillet (12-inch cast iron or non-stick)
- paper towels
- small mixing bowl
- whisk
- cutting board
- sharp knife
- spoon or silicone spatula
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